No Bake Lemon Cheesecake Bars

Ingredients

Shopping list

• 200 g Digestive biscuits (or Graham crackers), crushed

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• 85 g Unsalted butter, melted

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• 1 tbsp Granulated sugar

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• 450 g Full-fat cream cheese

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• 120 g Icing sugar

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• 300 ml Double cream (heavy cream), cold

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• 2 pieces Lemon zest

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• 60 ml Lemon juice

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• 1 tspn Vanilla Extract

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Step by step

1. 1

   Prep the tin & base: 10 mins. Line an 8x8 inch (20x20 cm) square baking tin with baking paper, leaving an overhang on two sides for easy lifting later. Mix the crust ingredients together in a bowl until it feels like wet sand. Press firmly into an even layer in the bottom of the tin. Chill in the fridge while you make the filling.

2. 2

   Whip the cream: 5 mins. In a cold bowl, whip the 300ml double cream to stiff peaks using a hand mixer or whisk. Set aside.

3. 3

   Beat the cheese mixture: 5 mins. In a large bowl, beat the cream cheese, icing sugar, lemon zest, lemon juice, and vanilla until completely smooth and creamy.

4. 4

   Combine & fill: 5 mins. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined. Pour over the chilled base and smooth the top with an offset spatula or back of a spoon.

5. 5

   Add the lemon curd: 5 mins. Warm the lemon curd in the microwave for 10-15 seconds just to loosen it slightly. Spread it in a smooth, vibrant layer right over the cheesecake filling.

6. 6

   Chill & slice: Minimum 6 hours (preferably overnight). Cover and chill in the fridge for at least 6 hours until firm. Use the baking paper handles to lift the block out, then slice into 9 or 16 bars with a warm, sharp knife (wipe the blade clean between cuts).

7. 7

   Pro Tip for Clean Slices: Run your knife under hot tap water and dry it completely before each slice through the bars. The heat cuts right through the lemon curd layer without dragging it into the white filling.